With Eggs and Whipping Cream:
3 eggs, separated
100 g sugar
1.5 lemons: the juice and the finely grated peel
2 dl whipping cream
5 sheets gelatin = approximately 8.5 grams = approximately 5 tsps
Beat the egg yolks and sugar until very light in colour.
Soften the gelatin and melt it. Stir in the lemon juice and grated peel.
Stir the gelatin-juice mixture into the egg yolk-sugar mixture.
Fold in the whipped cream.
Gently fold in the beaten egg whites.
Chill until set.
With Whipping Cream, but no Eggs
1/2 litre whipping cream
175 g sugar
~1 dl lemon juice = approximately 6-7 tlbsps = approximately 2 lemons
10 sheets gelatin = approximately 17 g = approximately 3.5 Tblsps
Whip the cream, but not too stiff.
Fold in the sugar.
Soften the gelatin and melt it. Stir in the lemon juice.
Fold the gelatin-juice mixture into the whipped cream and chill.
Instructions for pasteurizing egg whites and egg yolks: Questions and Answers - Raw Eggs, Uncooked Eggs, Pasturization
It can be hard to find the instructions for the egg whites. They are above the header "Raw Egg Yolks:"
100 grams of sugar = approximately 1/2 cup of sugar
175 grams of sugar = approximately 14 Tblsps of sugar
1 dl = 3.38140227 US fluid ounces = ~6.76 Tblsps
2 dl = ~6.76 US fluid ounces
1/2 litre of whipping cream is close enough to 1/2 a quart that it won't matter in this recipe.